Print

Lasagna Soup with Pesto Ricotta Dollops

Lasagna Soup with Pesto Ricotta Dollops
Print Recipe

All the cozy comfort of lasagna in one warm, slurpable bowl. This hearty Lasagna Soup with Pesto Ricotta Dollops is a weeknight-friendly twist on a classic, packed with rich tomato broth, tender pasta, savory meat, and a dreamy ricotta-pesto topping.

Ingredients

  • 2 tablespoons olive oil
  • 1 medium yellow onion, diced
  • 4 garlic cloves, minced
  • 1 pound ground beef or turkey
  • 1 can (28 ounces) crushed tomatoes
  • 2 tablespoons tomato paste
  • 6 cups beef or vegetable broth
  • 2 teaspoons Italian seasoning
  • 1/4 teaspoon red pepper flakes (optional)
  • 8 ounces broken lasagna noodles or mafaldine
  • 1 cup ricotta cheese
  • 2 tablespoons basil pesto
  • Salt and black pepper to taste
  • Fresh basil for garnish

Instructions

  1. Heat olive oil in a large pot or Dutch oven over medium heat.
  2. Add diced onion and sauté for 5 minutes until soft. Stir in garlic and cook for 1 more minute.
  3. Add ground meat and cook, breaking it apart, until browned and cooked through.
  4. Stir in tomato paste, crushed tomatoes, broth, Italian seasoning, and red pepper flakes. Bring to a boil.
  5. Add broken lasagna noodles and cook until al dente, about 10–12 minutes.
  6. Reduce heat and simmer for 5 more minutes. Season with salt and pepper.
  7. In a small bowl, mix ricotta with pesto. Set aside.
  8. Stir in fresh basil to the soup just before serving.
  9. Ladle soup into bowls and top with a generous dollop of pesto ricotta. Garnish with basil.

Notes

  • Add a handful of spinach during the last minute for extra greens.
  • Use quality broth for a richer, deeper flavor.
  • Store leftovers without pasta to avoid sogginess when reheating.

Find it online: https://www.cookfulcorner.com/lasagna-soup-with-pesto-ricotta-dollops/